Blueberry-strawberry jam

1 cup crushed strawberries
5 cups sugar
2 cups crushed blueberries (fresh or frozen)
2 tbsp. lemon juice
2 pouches Certo Liquid Fruit Pectin
7 cups
Combine fruits, sugar and lemon juice in a large bowl.
Stir well and let stand for 10 minutes.
Add liquid pectin to fruit, stirring for 3 minutes until most of the sugar is dissolved.
Pour into clean jars or plastic containers and cover with tight fitting lids.
Let stand at room temperature unti set. (may take 24 hours)
Store in freezer or for 3 weeks in refrigerator.